Golden beetroot tahini

Golden beetroot tahini

By
From
Feasting
Serves
4–6
Photographer
Elisa Watson

The golden beets add a mellow flavour but vibrant colour to tahini dip – you could do the same with red beetroot.

Ingredients

Quantity Ingredient
14 baby golden beetroot (beets), leaves discarded
135g Tahini dip
2 tablespoons Chopped salad with pickled celery, whipped feta and dukkah, Dukkah only, to garnish
1 candy beetroot (beet), finely sliced, to garnish
2 radishes, finely sliced, to garnish
dill sprigs, to garnish
olive oil, for drizzling
Spelt pittas, to serve

Method

  1. Half-fill a medium saucepan with water and bring to the boil.
  2. Place the golden beetroot in a steamer basket and set it over the pan. Cover and steam for approximately 45 minutes, or until the beetroot is soft when pierced with a knife.
  3. Remove the beetroot from the heat and set aside to cool before gently peeling off the skins.
  4. Place the peeled beetroot and tahini dip in a food processor and pulse, in two-second bursts, until smooth.
  5. Spoon into a serving bowl and garnish with dukkah, sliced beetroot and radish, dill sprigs and drizzled oil. Serve with warm spelt pittas for dipping.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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